This Saturday morning I made these as a delightful breakfast for my hubby who has been craving pancakes, but doesn't usually eat many carbs. It was nice to have the chance to do something special and out of the ordinary for him in the middle of all of the chaos and craziness of packing and moving. We both LOVED these pancakes (that you don't have to feel guilty about at all because they are so healthy) and will probably add them in as a fairly frequent breakfast rotation.
Whole Wheat Pancakes
-1 ¼ cups whole wheat flour
-2 teaspoons baking powder
-1 cup soy milk, plus more if necessary (I think I used 1/4-1/2 cup extra)
-1/2 teaspoon salt
-1 tablespoon sugar
-1/2 cup blueberries or chocolate chips (optional) (I did about 1/2 the batter with blueberries and about 1/2 the batter with chocolate chips)
-and in going with my healthy theme, pure maple syrup for serving with the pancakes
Sift together flour and baking powder, set aside. Beat together the egg, milk, salt and sugar in a bowl. Stir in flour until just moistened, add optional ingredients if using, stir to incorporate. Preheat skillet over medium heat, grease with cooking spray, butter or oil. Pour approximately ¼ cup of the batter into the pan for each pancake. Cook until bubbly, about 1 ½ minutes. Turn, and continue cooking until golden brown.
(shown with two blueberry pancakes on left and two chocolate ones on the right)